Breaking in the new MES with a Brisket

Discussion in 'Beef' started by rowsdower, Nov 14, 2014.

  1. rowsdower

    rowsdower Fire Starter

    Having a brand new MES at the house has had me going crazy wanting to smoke some flesh. So I got the brisket out of the freezer from the half beef we ordered and I've got it in there. I also threw in a tiny tri-tip from the same beef order just to see how that goes. I did a really simple rub, coated with mustard, then kosher salt, black pepper, and montreal steak. Then on the rack with some cherry and some Jack Daniels oak whiskey barrel chips (all that was left at the store and I was short on time).

    In the drip pan I did an off the cuff mixture of apple cider vinegar, bourbon, ginger ale, and onion and garlic.

    The smell coming from the vent is incredible, the plateau is killing me. But I'm resisting the urge to open the door until we're up to temp and ready to rest. I will, of course, post q-view when she comes out of the box.
  2. Sounds awesome! Can't wait to see the results.
  3. It sounds very tasty! Keep the pics coming. 

    Happy smoken.


    PS keep the door closed or [​IMG].
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      X 2 !

  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good for you for leaving your trap shut.[​IMG]

    I wanna know if you enjoyed it better or not...  [​IMG]
  6. rowsdower

    rowsdower Fire Starter

    Well, it was a success. Seriously. Some of the best pieces of meat I've ever had. The tri-tip was very small, so when I pulled everything out I didn't bother to rest it, I pulled it apart and we all snacked on it while the brisket rested. It was very juicy, and incredibly tender. I can't wait to get a larger one of these and do it up right. I was amazed at the bark on it (and the brisket too) since I didn't use any sugar in my rub.

    The bark on the brisket was superb. Lots of flavor, and a good snap. I was amazed at how much the piece shrunk, and I was afraid it had toughened up on me.

    But then I made the first cut. The snap of the crust gave way to a very tender piece of meat, with plenty of moisture. No smoke ring, but I had to leave the smoker unattended for a good portion of the day and just couldn't keep enough smoke on it. Regardless, the flavor was just great. The point melted in your mouth like butter... The flavor in the bark was perfect, just awesome. I didn't have time to do up an out of the park side dish, so I got a couple cans of Bush's baked beans and doctored them up pretty good and convinced the wife to whip up some slaw. Bought some pretzel buns for sammiches, that was a nice touch. Finished it off with an incredible home-made apple cinnamon cake and I was in hog, er cow, heaven! No photos of the plate, we were all hungry and by the time the food hit the plates, we were going to town on them!
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks and sounds delicious!  Glad to hear it was a success...nicely done!  [​IMG]

  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    TT & brisky, y'all ate good that's for sure.... Glad all turned out good ! Now next time, get us some plated shots so we can :drool that much more ! :biggrin:

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